CN102429081B - Symbiosis oat ice cream and preparation method thereof - Google Patents
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Abstract
The invention relates to symbiosis oat ice cream and a preparation method thereof, belonging to the field of functional food. The symbiosis oat ice cream comprises the following main components of : 20-60% of oat yoghourt base material, 10-30% of corn starch syrup, 5-35% of basic mixture, 5-20% of plant oil, 0.5-2.0% of lecithin, 0.3-0.6% of herb and spice and balance of water, wherein the oat yoghourt base material comprises the components such as wholewheat oat flour, isolated soybean protein, sugar, inulin and pectin. The preparation method comprises two processes, namely preparation of oat yoghourt base material and preparation of the ice cream. The product of the invention has high nutritional value and can reduce contents of cholesterol, triglyceride and the like in blood; besides, the product contains probiotics, dietary fiber, fructo-oligosaccharide and the like and can promote health of an intestinal digestion system. The invention provides a relatively simple processing mode for related products of oat, a processing method is easy to operate, and energy can be saved.
Description
Technical field:
The invention belongs to the functional health care food field, particularly relate to a kind of symbiosis oat ice cream and preparation method thereof.
Background technology:
Oat has another name called bromegrass, wild wheat.Oat is worldwide raise crop, and it is with a long history in China's plantation.Oat has very high nutritive value, and thick protein approximately reaches 15.6%, and fat 8.5% also has the elements such as starch release heat and phosphorus, iron, calcium, and its nutritive value comes out at the top.Simultaneously, contain the multiple material that can reduce cholesterol in oat, as single unrighted acid, Soluble Fiber, saponin element etc., they can reduce the content of cholesterol in blood, triglycerides etc., thereby reduce the risk of suffering from angiocardiopathy.Also be rich in Soluble Fiber beta glucan and insoluble fibre in oat, can absorb in a large number the cholesterol in human body and excrete, thereby reach the effect that reduces cholesterol, therefore the food take oat as basic ingredient often is used as functional health-care food.
Probio has several functions, for example its can be hypotensive and adjusting hypertension and serum cholesterol strengthen resistance to communicable disease, strengthen body immunity.Also can suppress the breeding of harmful bacteria in intestines, reduce toxin, promote intestines peristalsis, thereby improve the enteron aisle function, improve defecation condition, promote enteron aisle digestive system health etc.The probio that adds in this patent has lactobacillus acidophilus, Lactobacillus casei, Bifidobacterium.In human body intestinal canal, the ratio of probio is higher, and micro-ecological environment is just better, and enteron aisle just more seems that youth has vigor.The health of enteron aisle not only is embodied in digests and assimilates good, stool normally and easy infection intestines problem not; For whole body, sufficient, great-hearted probio has reduced the burden of liver detoxification by suppressing various harmful bacterias; Bifidobacterium and bacillus acidophilus also can produce lactic acid and acetic acid after fermenting in enteron aisle, can improve the utilization rate of calcium, phosphorus, iron, promote the absorption of iron and vitamin D, produce vitamin K and Cobastab, can also reduce the absorption of cholesterol, and can reduce the injury of Radiation On Human body.
The whole wheat oat is that first is by the food of U.S. FDA as special health food.Yet, clearly show use oat industry and product that can be accepted by the public owing to lacking, cause the consumption of oat food generally lower.
Summary of the invention:
Technical problem to be solved by this invention is to provide a kind of symbiosis oat ice cream.Containing dietary fiber, FOS, probio etc. in this ice cream, is a kind of food with symbiosis function.
In the present invention, another technical problem that will solve is to provide the preparation method of symbiosis oat ice cream, and its process technology is relatively simple, can become a kind of healthy selection of existing ice cream substitute.
The technical scheme that the present invention deals with problems is:
Symbiosis oat ice cream, it is characterized in that following percentage by weight by symbiosis oat ice cream add mix after, make through freezing, wherein: oat sour milk base-material 20%～60%; Corn starch syrup 10%～30%; Basic mixture 5%～35%; Vegetable oil 5%～20%; Lecithin 0.5%～2.0%; Vanilla flavor 0.3%～0.6%.
Oat sour milk base-material makes through following steps:
With whole wheat oatmeal 3%～20% and soybean protein isolate 0.5%～5.0% mixed dissolution in water, hydration 10～50min, add sugar 5%～20%, inulin 0.5%～2.0%, pectin 0.5%～2.0%, then be heated to the thickness state at 60～100 ℃, again through 110～121 ℃ of sterilization 15～30min, when thing to be mixed is cooled to 30～45 ℃, add 0.02%～0.1% probiotics leaven, in 37～45 ℃ of fermentation 2～6h, after fermentation is completed, mixture is cooled to 4 ℃, puts into freezer storage (4 ℃ of reserve temperatures), obtain oat sour milk base-material.
The preparation method of symbiosis oat ice cream is to make according to following process steps:
Corn starch syrup (10%～30%) adds water mix and blend dissolving → cooling (40 ℃) → add basic mixture → heating (adding vegetable oil 5%～20% and lecithin 0.5%～2.0% in this process) → homogeneous → sterilization → cooling → interpolation oat sour milk base-material (20%～60%), vitamin and mineral matter and flavor substance (being vanilla flavor) → aging → freeze (6 ℃) → packing → finished product (18 ℃--25 ℃ of storages).
The described probiotics leaven of a is streptococcus thermophilus, moral formula lactobacillus bulgaricus, lactobacillus acidophilus, Lactobacillus casei and Bifidobacterium.
The described basic mixture of b is the mixture of sugar (5%～15%), soybean protein isolate (1.0%～2.5%), inulin (1.0%～2.5%), stabilizing agent (1.0%～3.0%), maltodextrin (2%～10%).
The described oil of c and lecithin comprise rapeseed oil, coconut oil, soybean lecithin.
The described vitamin of d is Cobastab
2, folic acid, B
12
The described mineral matter of e is the inorganic salts of calcium, zinc, iron.
Eating method of the present invention and the amount of drinking are with edible common ice cream.
Comprehensively above-mentioned, the technical scheme that the present invention asks for protection is as follows.
A kind of symbiosis oat ice cream comprises following composition and each composition by weight percentage: oat sour milk base-material 20%～60%, corn starch syrup 10%～30%, basic mixture 5%～35%, vegetable oil 5%～20%, lecithin 0.5%～2.0% and vanilla flavor 0.3%～0.6%; It is whole wheat oatmeal 3%～20%, soybean protein isolate 0.5%～5.0%, sugar 5%～20%, inulin 0.5%～2.0%, pectin 0.5%～2.0% that described oat sour milk base-material, composition reach the percentage that accounts for by weight symbiosis oat ice cream; Described basic mixture, composition reach the percentage that accounts for by weight the symbiosis oat ice cream total amount and are sugar 5%～15%, soybean protein isolate 1%～2.5%, inulin 1%～2.5%, stabilizing agent 1%～3%, maltodextrin 2%～10%; Surplus is water.
Symbiosis oat ice cream of the present invention, its composition also have vitamin and/or mineral matter nutritional hardening agent; Described vitamin is Cobastab
2, folic acid is or/and B
12, addition is by human body daily requirement 100%/kilogram; Described mineral matter nutritional hardening agent is the inorganic salts of calcium, zinc and/or iron, and addition is by human body daily requirement 100%/kilogram; Described stabilizing agent is pectin or carragheen.
Symbiosis oat ice cream of the present invention, described sugar is white granulated sugar and/or white soft sugar; Described vegetable oil is rapeseed oil and/or coconut oil; Described lecithin is soybean lecithin.
Symbiosis oat ice cream preparation method's of the present invention technical scheme is as follows.
A kind of preparation method of symbiosis oat ice cream has preparation and two processes of ice-cream preparation of oat sour milk base-material;
The preparation process of described oat sour milk base-material, be with whole wheat oatmeal and soybean protein isolate mixed dissolution in water, sugar, inulin and pectin are added in hydration 10～50 minutes; Then be heated to the thickness state under 60～100 ℃, then through 110～121 ℃ of sterilizations 15～30 minutes; The probiotics leaven that adds oat sour milk base-material gross weight 0.02%～0.1% when being cooled to 30～45 ℃ completes in 37～45 ℃ of fermentations fermentation in 2～6 hours, then be cooled to 4 ℃ and obtain oat sour milk base-material, and storage is stand-by under 4 ℃;
Described ice-cream preparation process is that corn starch syrup is added the water stirring and dissolving, adds basic mixture, along with vegetable oil and lecithin are sneaked in heating, is heated to 84～88 ℃ of homogeneous, then is incubated 10～20 minutes sterilizations; Be cooled to afterwards below 42 ℃, add oat sour milk base-material and vanilla, then cool aging freezes to obtain finished product through-6 ℃.
The described basic mixture that adds is respectively sugar, soybean protein isolate, inulin, stabilizing agent and maltodextrin to be added in the aqueous solution of corn starch syrup.
In ice-cream preparation process, corn starch syrup is added the water stirring and dissolving carry out at 60～85 ℃ of temperature; After obtaining finished product, storage under-18～-25 ℃.
Products symbiosis oat ice cream of the present invention as a kind of take oat as basic material and contain the new type functional health food of probio, has high nutritive value, can reduce simultaneously the content of cholesterol in blood, triglycerides etc., thereby reduce the risk of suffering from angiocardiopathy.Contain in addition profitable probliotics in product and comprise lactobacillus acidophilus, Lactobacillus casei, Bifidobacterium, wherein also contain about 1.65% dietary fiber and FOS etc.Suppressing the breeding of harmful bacteria in intestines, reduce toxin, promote intestines peristalsis, thereby improve the enteron aisle function, improve defecation condition, when promoting enteron aisle digestive system health, also can play the effect that hypotensive and adjusting hypertension and serum cholesterol strengthen resistance to communicable disease, strengthen body immunity.
The present invention provides a kind of relatively simple processing mode for the Related product of oat, the processing method easy operating, and save the energy.
The specific embodiment:
Below in conjunction with specific embodiment, further set forth the present invention.Should be understood that embodiment only to be used for explanation the present invention and be not used in and limit the scope of the invention.
Embodiment 1
Symbiosis oat ice cream after mixing, then makes oat sour milk base-material, corn starch syrup, basic mixture, vegetable oil, lecithin and vanilla flavor after freezing.
Oat sour milk base-material makes through following steps: with whole wheat oatmeal 5.0% and soybean protein isolate 1.5% mixed dissolution in water, hydration 30min, add sugar 10%, inulin 1.0%, pectin 1.5%, then be heated to the thickness state under 80 ℃, again through 121 ℃ of sterilization 15min, when thing to be mixed is cooled to 40 ℃, add 0.06% probiotics leaven, in 43 ℃ of fermentation 6h, after fermentation is completed, mixture is cooled to 4 ℃, puts into refrigerator storage (4 ℃ of reserve temperatures), obtain the production that oat sour milk base-material is used for symbiosis oat ice cream.
The preparation method of the present embodiment symbiosis oat ice cream makes by following processing step:
That corn starch syrup adds water mix and blend dissolving → (if heating stirring and dissolving) is cooling → add basic mixture → heating (adding vegetable oil and lecithin in this process) → homogeneous → sterilization → cooling → interpolation oat sour milk base-material, vitamin and mineral matter nutritional hardening agent and vanilla flavor → aging → freeze → packing → finished product.
Concrete, after being diluted with water stirring and dissolving, corn starch syrup 15% adds basic mixture, namely add sugar 15%, soybean protein isolate 2.0%, inulin 1.5%, pectin 2.0%, maltodextrin 5%.And along with vegetable oil 10% and lecithin 1.5% are sneaked in heating, after homogeneous, temperature keeps 86 ℃, time 10min sterilization, be cooled to afterwards 40 ℃, add oat sour milk base-material (addition 30%), vitamin and mineral matter nutritional hardening agent (pressing human body daily requirement 100%/kilogram) and vanilla flavor 0.3%, cool aging freezes by-6 ℃, after freezing ,-18 ℃ of lower chilled storages.
The symbiosis oat ice cream composition that makes and the percentage that accounts for the ice cream gross mass, basic identical with the addition of each raw material composition in preparation process.
Analysis project and method to the product of the present embodiment are as follows:
(1) chemical property: chemical composition-employing AOAC method, analyze its total solid, ash content, protein, fat, carbohydrate.
(2) stability: analyze its viscosity (Brookfield viscometer), pH, observe its proterties.
(3) probio: derive from manufacturer (Hansen Corp. of section).
(4) expansion rate: the volume that freezes with defrosting food is different, has certain residual quantity.
(4) organoleptic analysis: product of the present invention is tested at acceptable degree and degree of liking; To being described property of product of the present invention analysis, determine the main feature of product according to outward appearance, local flavor, aftertaste and texture characteristic simultaneously; All organoleptic analysises are completed by half professional group that trains that 12 students of Food Science specialty (4 male sex, 8 women) form; By carrying out variance analysis with the SPSS10 version and data analysis is carried out in Chi-square Test.
The technical indicator result that product obtains by analysis such as table 1, table 2.
Table 1 product performance: physics and chemistry and microbiologic properties
Table 2 products characteristics (9 minutes systems)
| Sample | General acceptance | Outward appearance | Local flavor | Quality |
| Oat | 7±1 | 7±1 | 8±1 | 6±2 |
Results of sensory evaluation shows: mean value and the STD value of acceptance scoring by analysis, and the best result of oat ice cream is flavor evaluation (8), and minimum is quality scoring (6), and totally acceptance and ocular estimate are good.
Embodiment 2
Symbiosis oat ice cream after mixing, then makes oat sour milk base-material, corn starch syrup, basic mixture, vegetable oil, lecithin and vanilla flavor after freezing.
oat sour milk base-material makes through following steps: with whole wheat oatmeal 3.0% and soybean protein isolate 5.0% mixed dissolution in water, hydration 10～15min, add sugar 20%, inulin 2.0%, pectin 2.0%, then be heated to the thickness state under 60～70 ℃, again through 100～115 ℃ of sterilization 30min, when thing to be mixed is cooled to 30 ℃, add 0.1% probiotics leaven, in 37～43 ℃ of fermentation 2～3h, after fermentation is completed, mixture is cooled to 4 ℃, put into refrigerator storage (4 ℃ of reserve temperatures), obtain the production that oat sour milk base-material is used for symbiosis oat ice cream.
The preparation method of the present embodiment symbiosis oat ice cream makes by following processing step:
Corn starch syrup adds the water mix and blend and dissolves → add basic mixture → heating (adding vegetable oil and lecithin in this process) → homogeneous → sterilization → cooling → add oat sour milk base-material, vitamin and mineral matter nutritional hardening agent and vanilla flavor → aging → freeze → packing → finished product.
Add basic mixture after corn starch syrup 10% is diluted with water stirring and dissolving, namely add sugar 5%, soybean protein isolate 2.0%, inulin 2.0%, pectin 3%, maltodextrin 10%; And along with vegetable oil 5% and lecithin 2% are sneaked in heating, after homogeneous, temperature keeps 86 ℃, time 10min sterilization, be cooled to afterwards 40 ℃, add oat sour milk base-material (addition 60%), vitamin and mineral matter nutritional hardening agent (pressing human body daily requirement 100%/kilogram) and vanilla flavor 0.6%, cool aging freezes by-6 ℃, after freezing ,-25 ℃ of lower chilled storages.
The symbiosis oat ice cream composition that makes and the percentage that accounts for the ice cream gross mass, basic identical with the addition of each raw material composition in preparation process.
Embodiment 3
Symbiosis oat ice cream after mixing, then makes oat sour milk base-material, corn starch syrup, basic mixture, vegetable oil, lecithin and vanilla flavor after freezing.
oat sour milk base-material makes through following steps: with whole wheat oatmeal 15% and soybean protein isolate 0.5% mixed dissolution in water, hydration 40～50min, add sugar 5%, inulin 0.5%, pectin 0.5%, then be heated to the thickness state under 90～100 ℃, again through 115～121 ℃ of sterilization 15min, when thing to be mixed is cooled to 45 ℃, add 0.02% probiotics leaven, in 43～45 ℃ of fermentation 5～6h, after fermentation is completed, mixture is cooled to 4 ℃, put into refrigerator storage (4 ℃ of reserve temperatures), obtain the production that oat sour milk base-material is used for symbiosis oat ice cream.
The preparation method of the present embodiment symbiosis oat ice cream makes by following processing step:
Corn starch syrup adds water heating mix and blend dissolving → cooling → add basic mixture → heating (adding vegetable oil and lecithin in this process) → homogeneous → sterilization → cooling → interpolation oat sour milk base-material, vitamin and mineral matter nutritional hardening agent and vanilla flavor → aging → freeze → packing → finished product.
Corn starch syrup 30% is diluted with water being cooled to 40 ℃ after stirring and dissolving at 60～85 ℃ of temperature, adds basic mixture, namely adds sugar 5%, soybean protein isolate 1.0%, inulin 1.0%, carragheen 1.0%, maltodextrin 2.0%; And along with vegetable oil 15% and lecithin 0.5% are sneaked in heating, after homogeneous, temperature keeps 86 ℃, time 10min sterilization, be cooled to afterwards 40 ℃, add oat sour milk base-material (addition 22%), vitamin and mineral matter nutritional hardening agent (pressing human body daily requirement 100%/kilogram) and vanilla flavor 0.3%, cool aging freezes by-6 ℃, after freezing ,-18 ℃ of lower chilled storages.
The symbiosis oat ice cream composition that makes and the percentage that accounts for the ice cream gross mass, basic identical with the addition of each raw material composition in preparation process.
Claims (6)
1. the preparation method of a symbiosis oat ice cream is characterized in that: mixed, made through freezing by oat sour milk base-material, corn starch syrup, basic mixture, vegetable oil, lecithin and vanilla flavor; Concrete steps are: get and add basic mixture after 15% corn starch syrup is diluted with water stirring and dissolving, namely add 15% sugar, 2.0% soybean protein isolate, 1.5% inulin, 2.0% pectin and 5% maltodextrin; Along with 10% vegetable oil and 1.5% lecithin are sneaked in heating, after homogeneous, temperature keeps 86 ℃, time 10min sterilization, be cooled to afterwards 40 ℃, oat sour milk base-material, 0.3% vanilla flavor of interpolation 30%, and add vitamin and mineral matter nutritional hardening agent, cool aging freezes by-6 ℃, and after freezing ,-18 ℃ of lower chilled storages, packing obtains finished product;
Described vitamin is Cobastab
2, folic acid is or/and B
12Described mineral matter nutritional hardening agent is the inorganic salts of calcium, zinc and/or iron;
The preparation method of described oat sour milk base-material is: will account for the whole wheat oatmeal of base-material weight 5.0% and account for the soybean protein isolate mixed dissolution of base-material weight 1.5% in water, hydration 30min, add the sugar account for base-material weight 10%, account for the inulin of base-material weight 1.0% and account for the pectin of base-material weight 1.5%, then be heated to the thickness state under 80 ℃, again through 121 ℃ of sterilization 15min, when thing to be mixed is cooled to 40 ℃, add the probiotics leaven that accounts for base-material weight 0.06%, in 43 ℃ of fermentation 6h, after fermentation is completed, mixture is cooled to 4 ℃ and get final product.
2. the preparation method of symbiosis oat ice cream according to claim 1, it is characterized in that in the preparation process of oat sour milk base-material, described probiotics leaven is streptococcus thermophilus, moral formula lactobacillus bulgaricus, lactobacillus acidophilus, Lactobacillus casei and Bifidobacterium.
3. the preparation method of a symbiosis oat ice cream is characterized in that: mixed, made through freezing by oat sour milk base-material, corn starch syrup, basic mixture, vegetable oil, lecithin and vanilla flavor; Concrete steps are: get and add basic mixture after 10% corn starch syrup is diluted with water stirring and dissolving, namely add 5% sugar, 2.0% soybean protein isolate, 2.0% inulin, 3.0% pectin and 10% maltodextrin; Along with 5% vegetable oil and 2% lecithin are sneaked in heating, after homogeneous, temperature keeps 86 ℃, time 10min sterilization, be cooled to afterwards 40 ℃, oat sour milk base-material, 0.6% vanilla flavor of interpolation 60%, and add vitamin and mineral matter nutritional hardening agent, cool aging freezes by-6 ℃, and after freezing ,-25 ℃ of lower chilled storages, packing obtains finished product;
Described vitamin is Cobastab
2, folic acid is or/and B
12Described mineral matter nutritional hardening agent is the inorganic salts of calcium, zinc and/or iron;
the preparation method of described oat sour milk base-material is: will account for the whole wheat oatmeal of base-material weight 3.0% and account for the soybean protein isolate mixed dissolution of base-material weight 5.0% in water, hydration 10 ~ 15min, add the sugar that accounts for base-material weight 20%, account for the inulin and the pectin that accounts for base-material weight 2.0% of base-material weight 2.0%, then be heated to the thickness state under 60 ~ 70 ℃, again through 100 ~ 115 ℃ of sterilization 30min, when thing to be mixed is cooled to 30 ℃, add the probiotics leaven that accounts for base-material weight 0.1%, in 37 ~ 43 ℃ of fermentation 2 ~ 3h, after fermentation is completed, mixture is cooled to 4 ℃ and get final product.
4. the preparation method of symbiosis oat ice cream according to claim 3, it is characterized in that in the preparation process of oat sour milk base-material, described probiotics leaven is streptococcus thermophilus, moral formula lactobacillus bulgaricus, lactobacillus acidophilus, Lactobacillus casei and Bifidobacterium.
5. the preparation method of a symbiosis oat ice cream is characterized in that: mixed, made through freezing by oat sour milk base-material, corn starch syrup, basic mixture, vegetable oil, lecithin and vanilla flavor; Concrete steps are: get 30% corn starch syrup and be diluted with water be cooled to 40 ℃ after 60 ~ 85 ℃ of lower stirring and dissolving, add basic mixture, namely add 5% sugar, 1.0% soybean protein isolate, 1.0% inulin, 1.0% carragheen and 2.0% maltodextrin; Along with 15% vegetable oil and 0.5% lecithin are sneaked in heating, after homogeneous, temperature keeps 86 ℃, time 10min sterilization, be cooled to afterwards 40 ℃, oat sour milk base-material, 0.3% vanilla flavor of interpolation 22%, and add vitamin and mineral matter nutritional hardening agent, cool aging freezes by-6 ℃, and after freezing ,-18 ℃ of lower chilled storages, packing obtains finished product;
Described vitamin is Cobastab
2, folic acid is or/and B
12Described mineral matter nutritional hardening agent is the inorganic salts of calcium, zinc and/or iron;
the preparation method of described oat sour milk base-material is: will account for the whole wheat oatmeal of base-material weight 15% and account for the soybean protein isolate mixed dissolution of base-material weight 0.5% in water, hydration 40 ~ 50min, add the sugar that accounts for base-material weight 5%, account for the inulin and the pectin that accounts for base-material weight 0.5% of base-material weight 0.5%, then be heated to the thickness state under 90 ~ 100 ℃, again through 115 ~ 121 ℃ of sterilization 15min, when thing to be mixed is cooled to 45 ℃, add the probiotics leaven that accounts for base-material weight 0.02%, in 43 ~ 45 ℃ of fermentation 5 ~ 6h, after fermentation is completed, mixture is cooled to 4 ℃ and get final product.
6. the preparation method of symbiosis oat ice cream according to claim 5, it is characterized in that in the preparation process of oat sour milk base-material, described probiotics leaven is streptococcus thermophilus, moral formula lactobacillus bulgaricus, lactobacillus acidophilus, Lactobacillus casei and Bifidobacterium.
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| RU2676166C1 (en) * | 2017-12-26 | 2018-12-27 | Федеральное государственное бюджетное образовательное учреждение высшего образования "Омский государственный аграрный университет имени П.А. Столыпина" (ФГБОУ ВО Омский ГАУ) | Ice-cream production method |
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